Chicken Salad

Chicken Salad

This is a very crunchy (I love the texture it adds) chicken salad.  It’s also very chunky instead of being more of a spreadable type.  This doesn’t stop me from making a sandwich out of it.  Yumm!

  • 3 chicken breasts
  • 2 hardboiled eggs
  • 1 stalk celery
  • 1/4 onion
  • salt/pepper to taste
  • Miracle Whip (or Mayo)
  • 1 can chicken broth
  1. Boil chicken in chicken broth to poach, let cool (you can do this while the eggs boil if you like)
  2. chop chicken into 1/2 inch chunks
  3. dice onion and celery (tutorial to come)
  4. chop and add COLD eggs (I like to just go all caveman on this one instead of trying for an even dice.  Sometimes you get a big chunk.  other times it’s muddled more into an egg salad.  Each bite is a little different.  Variety is the spice of life, right?)
  5. Add Miracle Whip (I’m not putting an amount.  Just dole it out on spoonful at a time till you get a consistency you like)
  6. Salt and Pepper to taste

Ideas:

  • Shred the chicken if you don’t care for a chunky salad.
  • Omit Celery if you don’t care for the crunch.  Or replace with pickles or cucumbers if you want a more subtle crunch
  • Use scallions instead of onion if the flavor is too strong
  • Try unique additions like dried cranberries, walnuts, grapes, etc.

Tips:

  • save the chicken broth for dinner another night.  Or freeze it and drag it out the next time you need broth.  When I know I won’t need it for a while, I put some doggie kibble in a baggie and pour the broth over it.  It’s a nice treat when she’s especially good
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